Oomph Petaling Jaya Nasi Kerabu

It had been quite a while since my last visit to Oomph Petaling Jaya, but I found myself back there for lunch with a friend. Curious to see how they handled local classics, I decided to try their Nasi Kerabu, an item I hadn’t previously explored on their menu. It turned out to be a good decision.

Nasi Kerabu is a traditional East Coast Malay dish, most commonly associated with Kelantan. The dish is instantly recognisable by its blue rice, naturally tinted with butterfly pea flower (bunga telang), and typically served with a mix of herbs, raw vegetables (ulam), salted egg, crispy anchovies, sambal, kerisik, and a choice of protein—often grilled chicken, beef, or fish. It’s a dish that celebrates bold contrasts in both texture and taste: fragrant, spicy, crunchy, and fresh.

The Nasi Kerabu at Oomph Petaling Jaya was visually striking. The rice a soft periwinkle hue, delicately shaped and topped with an edible flower. Around it, a colourful medley of accompaniments: a lightly dressed cabbage slaw that added crunch and freshness; crunchy anchovies and peanuts for savoury depth; vibrant turmeric-pickled vegetables for acidity; and a half salted egg with its creamy yolk adding richness. The fried chicken perched at the back was crisp, well-seasoned, and hot off the fryer—a comforting choice that paired well with the herbs and rice.

The only thing that didn’t quite work for me was the sambal, which leaned noticeably sweet. In a dish that already has so many sweet-savoury elements (including the kerisik and pickles), I would have preferred a sambal with a more assertive, savoury chilli punch to cut through the richness.

As a side to our lunch at Oomph Petaling Jaya, we ordered the corn rib—a playful, sharable snack that turned out to be a delightful surprise.

The corn is quartered lengthwise, then grilled until the edges pick up a light char. Each rib is then sprinkled with a savoury spice mix and garnished with what looked like chopped chives and bits of dried chilli, adding a gentle kick without overwhelming the natural sweetness of the corn.

The corn itself was wonderfully fresh. Juicy, naturally sweet, and cooked just enough to maintain a satisfying bite. The combination of the charred edges, soft centre, and seasoning gave the impression of something between street food and a thoughtful tapas dish. It’s not meant to be filling, but it’s absolutely the kind of thing that hits the spot when you’re a little peckish and want something to nibble alongside a drink or light meal.

Tidy in presentation and big on texture, this was a simple but well-executed offering—unfussy, flavourful, and easy to enjoy.